Soft and fluffy lemon velvet cake frosted with a lemon cream cheese glaze! Full of lemon flavor and that signature buttermilk flavor.
Visual learner? Watch me make this lemon velvet cake from start to finish!
I think I have my seasons all mixed up! In my last post, I was raving about how I’m finally into all things cozy and Fall, and this past week I’ve been in a complete sunny Spring frame of mind!
I’ve been doing so much decluttering and “Spring-cleaning.” As I type this post, it’s 80 degrees, my windows are flung open, and I’m blasting Montell Jordan’s summer anthem “This Is How We Do It.”
Oh and lemons! My goodness, I’ve been baking with lemons like Easter is right around the corner! Hello there lemon brownies, I’m coming for you NEXT buddy! I don’t know what is going on yall on, but I’m just rolling with it.
I mean, who says you have to wait until Spring-time to bring on all things lemon anyway? Seriously, who made this rule? This year has been so unique that anything goes, and right now, let’s talk fresh, vibrant, happy, lemons!!! Bring on the lemon velvet cake!!!
What is a Lemon Velvet Cake?
Have you ever had a lemon velvet cake? You may have heard it called a lemon buttermilk cake, but around here, if it’s got buttermilk, baking soda, and vinegar, it’s velvet baby!! This combination creates such fluffy texture and that signature buttermilk flavor.
This soft and fluffy lemon velvet cake has lemon extract, lemon zest, and hot lemon water to create one light, fresh lemony flavor that gets even better the next day!
Lemon Cream Cheese Frosting For The Win!
No velvet cake would be complete with a signature sweet and tart cream cheese frosting! This lemon cream cheese frosting is so bright; it’s got lemon juice, lemon zest, and lemon extract! Yeah, it’s did not come to play games!
Adding Food Coloring…Or Not.
Without food coloring, this cake and frosting will be very, very light yellow. I like to add a few drops of color to get it a beautiful pastel yellow that screams fresh, lemony vibes to me. Thankfully, unlike red food colorings, there are plenty of beautiful natural yellow food coloring on the market if you are opposed to artificial color. Whole foods have a great one.
How to Make the BEST Lemon Velvet Cake
- DON’T OVERBAKE. I really hate to yell that out, but I want you to experience this cake in all of its divine moist and fluffy beauty. Velvet cakes get such a bad rap for being dry, usually due to overbaking the cake. They just don’t handle overbaking very well. The key is to take the cake out of the oven a few minutes before it’s done and allow it to finish baking as it cools down in the hot pan. This timing will vary depending on your oven, which is why it’s best to check cakes before the listed done time.
- Wrap warm cakes in plastic wrap. This wrapping technique is a trick I stole from a bakery. It’s optional, but man oh man does that trapped warmth create a moist and tender cake. When the cakes are warm (not steaming hot, or you’ll have a soggy cake), I like to wrap them in plastic wrap for a few hours or overnight.
There, you’re all set! Happy lemon velvet cake baking!
Lemon Velvet Cake + Lemon Cream Cheese Frosting
Ingredients
Cake
- 1½ cups all purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1¾ cups granulated sugar
- 3/4 cup vegetable oil
- 1/4 cup butter-flavored shortening
- 2 eggs
- 1-2 teaspoons pure vanilla extract
- 1 tablespoon pure lemon extract
- 1 heaping teaspoon lemon zest (from 1-2 lemons)
- 1 cup buttermilk
- 1/2 teaspoon white distilled vinegar
- 1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
- 4-6 drops yellow food coloring
Lemon Cream Cheese Frosting
- 2 (8 oz) cream cheese room temperature
- 8 tablespoons unsalted butter room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons pure lemon extract
- 1 ½ heaping teaspoons lemon zest (from 2 lemons)
- 4-5 cups powdered sugar sifted
- 1-2 teaspoons lemon juice (if needed)
- 4-5 drops yellow food coloring
Instructions
Cake
- Preheat oven to 325 F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set aside.
- In a large bowl sift together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl mix together sugar ,oil and shortening.
- Mix in eggs one at a time.
- Mix in vanilla extract, lemon extract and lemon zest.
- Combine dry ingredients into wet ingredients, alternating with the buttermilk.
- Mix together the distilled vinegar and lemon water and mix into the batter.
- Mix in the food coloring until your desired shade of yellow is reached.
- Pour batter evenly into prepared pans and shake pans to release any trapped air bubbles.
- Bake for 25-30 minutes, checking it at the 25 minute mark and adjusting the time if needed. (see note)
- When moist crumbs cling to a toothpick inserted into the center of the cake, remove cake from oven. Let cakes rest in the pans until pans are cool enough to touch. The cake will continue to cook as it cools.
- Once cooled, carefully remove cakes from pan and place on a cooling rack to cool completely.
Lemon Cream Cheese Frosting
- In a large bowl, mix together cream cheese and butter.
- Mix in vanilla extract, lemon extract, and lemon zest.
- Mix in powder sugar until creamy, adding lemon juice to thin it out if needed.
- Stir in food coloring if using.
- Place frosting in the fridge to allow it to firm up a bit before frosting.
- Stir the frosting until it's creamy and spreadable and frost the cakes.
- Garnish with additional lemon zest if desired.
Notes
- DON'T OVERBAKE. The key is to take the cake out of the oven a few minutes before it's completely done (when moist crumbs cling to a toothpick inserted into the center) and allow it to finish baking as it cools down in the hot pan. This timing will vary depending on your oven, which is why it's best to check cakes before the listed done time.
Followed to a T and it’s amazing. I didn’t have cake pans though but I used my dark springform pans and they worked perfectly. The flavors are big and bold and just perfect. The Goldilocks Lemon Cake.
I made the cake once, substituting butter for the shortening..,,, cake was delicious! Now, I am having a lemon-themed Bridal Shower for my daughter, and I would like to use this recipe. First, can it be adapted to cupcakes? And second, how do you think the cupcakes would hold up to freezing?
Can this cake be made with 3 8-inch round pans? Is there enough batter for that?
I just made this cake with 3 8” pans and it was the perfect amount of batter! I can’t wait to try it!
Love the ingredients listed so baking right now. Taking longer than 30 minutes in my oven and thinking the next time I will divide into 3 pans.
Will let you know how it turns out!
I veganize this recipe and it came out delicious and my family can’t stop eating this cake!
Should this cake be put in the fridge or kept out until served?
I made this cake to take to my family Christmas gathering. I followed the recipe as written and it was wonderful! So moist, the layers rose up to the top of the pans and the taste of lemon made all my lemon loving family and friends happy. This is truly the best lemon cake recipe I have ever tasted. I made it the day before and it was perfect when we cut it. Thanks for my one and only go to lemon cake recipe.
Monique. Live this cake, but like others, there is a problem with the middle of the cake. It firms a strange brown circle near the middle that gets done but stays almost wet. Also, it does not rise very much.
I keep trying different techniques and oven temps but nothing works. I have tried the reverse creaming method, using butter instead of Crisco, Butter makes it too dense.
Is this just normal for this cake? I want to add this to my Cottage Baking Menu. The Lemon Cream Cheese Frosting is truly “The Icing on the Cake.” Lemon Buttercream does not do it justice.
I look forward to your suggestions.
Try putting your rack lower in the oven and setting your cake pans on an airbake cookie sheet.
You can fix this with a heating core. Wilton makes one. It’s a metal dome that you place in the middle of your pan before putting batter in. You can also use heating rod. Fat Daddio’s makes a nice one. It helps the center of your cake bake evenly.
Omg…I made this cake today for Thanksgiving. It was the hit dessert!!! They ate it all and I received so many compliments!!!
Made this cake for my mom’s birthday as she is a big fan of anything lemon. She loved it and it turned out really well! The cake came out super moist and tasty. Although for the frosting, I added a bit more lemon flavoring to my liking. Great recipe! I wish I could post a picture 🙂
I made this into 6 in cakes and the taste and texture came out like cornbready… would you have any idea about where I could’ve gone wrong?
Hmmm…how long did you bake for?
Hi there. Yummy cake! My cake came out really sensitive and crumbly, impossible to manage without it disintegrating. What did I do wrong?
That happened to me once and my Ive s thermometer was shot.
I made this cake last week for my office Thanksgiving luncheon. It was a hit. I didn’t have buttermilk so I made my own. Cake was moist and so yummy! I will be making it again soon.
This cake is awesome, but I have learned you have to take some of the oil out of the recipe and it will be fluffy.
How much of the oil did you take out?
Just made this cake for the 2nd time for my husband’s birthday. It is a delicious cake! I do have a few tips. I use 1/4 c unsalted butter instead of butter flavored shortening. I beat the oil, sugar & butter for at least 2 minutes & I bake the layers in (2) 8” cake pans. It makes the layers thick. It cooks in about 32 minutes. This cake will be one of my go to cakes from now on!! Thanks Monique!!
So glad you are enjoying it and thanks for sharing your tips!
Great tips. I am going to try this recipe for my friend’s B.D. this weekend! I hope it will turn out as good as yours.
I have tried this cake twice and while the flavor was spectacular, it doesn’t rise correctly. The middle is always sunken in and the outside isn’t full and fluffy like the pictures either. I’m following the recipe to a ‘T’. PLEASE HELP!
I think you may be under mixing or under baking it a little.
Check your baking soda or baking powder every time before you bake to see if they still are reactive, if not, replace them because nothing will rise well if either one is old!
Best cake I’ve made yet. It was so yummy and I’m not a fan of lemon.
My cake didn’t rise in the middle and I know that my baking powder and baking soda are good. It didn’t look anything like the picture.
I am going to try this. Looks delicious!!
I’ve made this recipe twice and it’s delicious, but doesn’t rise much at all. I used new baking powder and baking soda the second time to make sure that wasn’t the issue. Is this recipe supposed to have very little rise? Or do you have any other suggestions to correct that issue?
I just made this recipe and it’s so delicious! Mine did not rise very much either.
You should note that you use a hand mixer in your recipe to combine the wet ingredients. That is apparent only if you watch the video.
This is probably the best cake I have ever made/eaten! I’ve made it twice and both times it was wonderful. Didn’t change a thing! Lots of compliments.
That makes me so happy! Thanks for sharing!
Hello, this cake looks incredible! Could I substitute regular Crisco, or butter for the butter flavour Crisco? We don’t get that here. Thanks for an awesome recipe!
Hey Monique I’ve been following your recipes for years and done so many. Love your work and everything you do. I need your help I really want to make this recipe for my parents 24th year anniversary. But I was planning to use an edible sheet wrap to decorate the cake. I was told that cream cheese icing would add moisture to the edible sheet wrap and will mess the cake up. Would you recommend a lemon butter cream instead of the lemon cream cheese frosting? I really wanted to make this cake look so beautiful. With cake toppings and silk ribbon lace, would it be ok being that I’m using butter and cream mix? I would really love your input on this please help a sister out Thanks!
I know this response is a bit late but for the future maybe try putting the image on fondant then on the cake.
I would love to know if I must use oil and butter shortening? Is there an alternative I can use?
Loved this recipe as a layer cake. Would love to try making cupcakes. How long do you recommend they are baked?
2nd time I made it for my Dad’s birthday, now turning 91, and celebrated yesterday. He says his sense of taste is not what it used to be, but BOY, can he taste this. He LOVES lemon, so it’s the perfect cake for him. Everyone loves it. (I just had another slice)! SO moist! I topped mine with homemade candied lemon slices, just one more punch of lemon! I find all her cakes are better the next day, so now I always plan to bake the day before it’s needed. I come to this site for all my cake needs. Just had her amazing Red Velvet a couple of weeks ago for my Daughter’s birthday, and next up will be her chocolate triple layer cake! Thank you for awesome cakes Monique!
Made this 2 times and icing was runny
Pro Tip: You can always add a little more powdered sugar to firm up any icing and achieve the right consistency.
Did you cream the butter for 4-5 minutes by itself first? Also, dont add the lemon juice. Finally, do not over mix the cream cheese.2 minutes on medium high speed should be good enough.
Hey what is cake flour here in the UK and what is the alternative for distilled vinegar
Cake flour is just very fine, low protein flour like you would use for pastries. You can make a substitute by sifting plain flour with a couple tablespoons of cornstarch (cornflour) per cup of flour. Distilled vinegar is just plain white vinegar. It almost seems like an artifact in this recipe. You would add vinegar to plain milk to make a buttermilk substitute. If you have real buttermilk there is no real reason for the vinegar. (Note: the star rating was required, but I haven’t actually made it yet. 3 stars is based on the existence of lemon extract and fake butter flavored shortening in the ingredients instead of the real things.)
You can add 1 tablespoon of lemon juice to the milk and let stand for about 20 min before using.
2nd time baking cake and both times frosting is runny …what to do
Monique, thanks for this awesome lemon cake recipe. My frosting was runny but i just used a straw and kept on eating .
Mine too, but once I added quite a bit more confectioners sugar, probably equal to another cup, it thickened up. Then I left it in the fridge again to firm up. It was perfect after that!
Do not add the lemon juice.
Mix in more powdered sugar, a little at a time, and it will thicken.
Can I use this recipe to make cupcakes?
I didn’t think I would like it as I’m not a lemon fan, but boy was I wrong. This cake was AMAZING! I used all cake flour (no all purpose) due to a family member’s allergy, but it was perfect. In my opinion, this recipe makes waaaaay too much icing. I put a very liberal amount on the cake and still had a ton leftover which I used for something else. That’s the only negative thing I have… but it’s that really negative?
Made this cake for Mother’s Day and it was so so yummy! Super moist and delicious!
Can I use butter?
I used butter instead and it was excellent
Can I use butter instead of shortning and oil?
How many cups of batter does this make? I’ve made this with two 9×2” round cake pans but I’m interested to try it in two 9×3” round pans? I’m not sure if I should double the ingredients or not and I’m not sure what temperature to bake it or how long.
Any suggestions or tips?
Thank you!
My suggestion would be to use 1-1/2 the recipe; leave temp same, check for doneness at regular time and every 3 min after that til done.
Maybe try it without doubling first. It may be just right.
Looks beautiful I will be making this recipe for my husband birthday this weekend. He loves anything lemon.
Hiya made this for my husbands birthday and it was a total hit, thank you. My question is would it be possible to change all the lemon that is added to the sponge for orange instead to make an orange velvet cake? Thank u again really great recipe.
I made this cake in place of my fam-favorite red velvet for the holidays and am back again to make it for a family gathering. I prefer to make my velvet cakes using the reverse creaming method which means a sheet cake pan works better for me than layering the cakes as the cake will be much more tender, moist, and velvety. My family loves this cake and no changes or adjustments to the recipe were needed, other than the above-mentioned mixing technique. Thanks for the recipe!!
I also want to make this in a sheet cake pan. I don’t understand your reverse creaming method. Also what did you bake it at?
Looks so delicious! I will definitely have to try this!
Can this recipe be used for cupcakes ? If so how long to bake ?? I really want to make cupcakes for mother’s day !
This was delicious!!! Soft and lemony the only thing I would do different is use 1 stick of cream cheese and 1 whole stick of butter 2 sticks of cream cheese was a bit too much of a cream cheese taste for me. Other than that it was delicious. I saw a few people say it was crumbly or they couldn’t get it out the pan I’d make sure you are not over mixing and try lining the bottom of the pan with parchment paper after you oil and flour the pan. With the parchment papaper the cake will pop right out no problems. I’ll definitely be saving this recipie it was a hit!
I tried making this for Easter as it sounds divine, after baking it I could not get it out of the pan, it was in pieces. Plan B , made trifle with it. Very yummy but disappointed as I wanted cake, so I tried it again to celebrate birthdays and upon taking it out of the oven they flopped and sank. I give up.
I followed the directions prior to watching the video. The only things that were different was sifting the dry ingredients and I used light metal pans. The cake was crumbly and did not rise in the middle. This was after cooking it for 33 minutes. I think I need to start over. 🙁
Do you have to refrigerate the leftovers?
This cake came out so moist and had the perfect lemon flavor. It was delicious and everyone enjoyed it!
So glad you enjoyed it!
Mine came out too tender and was crumbly… delicious but crumbly. The only thing I didn’t do was to use dark cake pans. Do you think that was it? Yummy but was disappointed that it was too tender. Any help me figure it out?
So sorry Susan! Darker pans do tend to cook a bit faster. What type of pans did you use?
Could you use lemon juice instead of lemon extract?
Lemon extract will give you a stronger lemon flavor without adding too much liquid to the recipe.
I cannot wait to bake this beauty, look soooo delicious … I will post results when bake…
You make it look so simple. I am going to make this cake. It looks so delicious and lemons is my favorite. Thank youj
Can this cake be done in a Bundt pan?
This year for Easter dessert, I made the LemonVelvet Cake with Cream Cheese Frosting.
My family Raved over it!! Was so Good. They talked about how moist and lemony the cake was but the flavor was Not overwhelming!! They ate it all!! I didn’t get even a sliver of the cake!!
Next time I make the cake, I will do 1.5x’s the recipe to get 3 layers.
Thank you. Great looking cakes. Julia x
I’ve made this cake twice. First one for me; the second for a friend. Both times it came out perfect. This is a luscious lemony moist cake. Just love it!!! Thank you!
Hi Monique!
My cakes sunk in the middle 🙁 I don’t think I overmixed and I had my oven preheated for at least an hour
Oh no! Did you test the middle before removing from the oven? Did it cool and sink?
As someone who’s been making red velvet for years, never ever beat in the vinegar, it has to be gently folded in. It will make a huge difference. Thank you for this wonderful recipe!
can this be made into cupcakes and if so what would the cooking times be? I am looking at making mini cupcakes.
when wrapping the cakes in plastic do you put them in the fridge or leave out?
I leave them out.
I enjoyed attempting to try
this recipe , although I had to start over, because I heard her say put all the dry ingredients to the side, and I heard her say now for the wet ingredients start with sugar. I wish she have just all dry ingredients except the the sugar. Anyway I just got it out of the oven, it smells great. I’m going to try and make the frosting with out any mistake. My vision is bad, so I listen a lot, but sometimes even then I mess up.
Oh no! So sorry Sandra!
I made this for my family Easter Sunday. They loved it! Great recipe.
I made this as cupcakes!! They were heavenly!!! I think this is my family’s new favorite cake!
How long did you cook the cupcakes?
I made this cake this morning for Easter dessert and it was incredible. It’s my family’s new favorite cake!! Thanks for the great recipe!
Absolutely perfect! Followed the recipe exactly and it didn’t last long in our house! A lovely Easter treat!
I don’t have dark cake pans. What temp/time should I use?
I made the cake and hope it turns out for Easter today! The icing went too wet on me—the extra 1/2 tsp was too much.
I can’t wait to try it!
This is the best cake ever.. It came out perfect and super moist . Love this
I’m trying this recipe today! Cant wait to try it!
The hardest cake I’ve ever tried to bake in 45 yrs if baking!! One time I followed the recipe exact, DIDNT over bake as directions stated, was Supposed to to keep baking as it cooled!! Was raw and fell as it cooled, the 2 Nd time I cooked longer and thinking it was a tad over baked! Third I used 350 degrees oven , 3 pans to bake for a bit longer that stated, and We will see! Definitely not for amateurs!!!Idk how 16 oz of cream cheese will not over power this cake , as the icing directions
Hi Penny! Check for doneness in the center before removing from the oven. As with all recipes, bake longer if needed. 16 oz of cream cheese is correct.
Thank you! Baking for our Easter dessert! Cross your fingers, I haven’t baked in a long time! Thanks for the great Spring-flavored cake!
I’m at 6000 feet. What would I do to make this altitude friendly? Thanks in advance. This cake ticks all the boxes in my flavor wheel. LOL
Looks delicious! I use the plastic wrap trick, too sometimes!
Does the cake suffer if you use butter instead of oil and shortening?
Has anyone made cupcakes from this recipe?
Hi, I would really like to try this recipe but I’m from the UK and we don’t have cake flour. Is there a substitute for cake flour ?
My cake keeps coming out carmalized on the top and very dense in the middle not sure what im doing wrong???
It sounds like you may have over mixed your batter.
Your oven is running too hot.
Your oven’s thermostat might be off. I Always use a hanging oven thermometer to make sure the desired baking temperature is correct. Adjust the oven temperature up or down to get the desired temperature using the hanging thermometer.
I also rotate my cakes half way through the baking time. This assured that the cake bakes evenly.
Looks great! Can I use this recipe for 3 6-inch cake pans instead of 2 9-inch? If not, how much should I reduce the measurements/bake time by?
can’t wait to bake this for my very best friend who has stood by me through this awful past year! Her favorite is lemon. I will let ya’ll know how it turns out!
This recipe was AMAZING!! The cake was so velvety and smooth
Have you tried this recipe for cupcakes?
Can this be made into a three-layer cake. It is A-mazing!
Hello, Can I use butter instead of butter flavored shortening?
Al G.
Would the recipe work if I made it in 3 6inch cake pans?
i hope my cakes come out good. im baking a cake for my moms friend well see!
One of the best recipes, love the flavor and texture. Thank you so much for sharing your wonderful recipe.
I LOVE this recipe I made it for Christmas and it was a huge hit! Thank you for sharing this recipe I followed it step by step and came out super delicious
Will this recipe work for cupcakes?
Can the vegetable oil be substituted with butter and if so how much?
I made this cake for Christmas. I make all my cakes from scratch. This was not a good cake for me. There seems to leave a after taste. Maybe the vinegar, but I was not impressed. Also the frosting was to runny. I used four cups confect. Sugar. And I thought that was to much.
Does this cake need to be kept in the fridge?
Do you have to use oil and shortening? Could I substitute with butter?
This cake is so delicious and moist!! I kind of of over baked them. The tops got a little brown but it still came out so moist. Thanks Divascancook. Keep them coming
I was so worried about overcooking, that I ended up with one of the layers being ever so slightly sticky… Frosted over it with the delicious lemony goodness, and no-one was the wiser!
This is definitely going to be a house favorite!!
Thank you!
Lovely recipe, my lemon velvet came out just wonderful, in time for my mom’s birthday!
Lemon is my favorite flavor and this cake is so very delicious!
I made this cake yesterday for Thanksgiving and everyone loved it, including my niece and nephew who don’t like cake at all (yeah IDK where these children come from).
The only thing I had trouble with was the icing. It tasted delicious, but was so thin that. I imagine it’s could be that I let the butter and cream cheese soften too much? Any tips are appreciated. Either way my everyone loved it. Thank you.
This cake is wonderful! I covered the cake pan in foil overnight and it was so moist! I only used about 3.5 c powdered sugar for the frosting and it was perfect!
This cake is nothing but the truth!! Agree. Be careful about overtaking. I made that mistake the first time I tried the recipe. However, the second time I watched the time and it came out perfect. Thanks so much for sharing this great recipe!
This was delicious! Super moist and lemony!
The cake was bomb! This is the first homemade cake recipe I’ve used that was moist and fluffy not dry and thick. I received an email and thought hmm great idea for Thanksgiving. Decided to make ahead of time to see results. It turned out perfect and I WILL be making for our dinner.
Monique,
Thank you for this wonderful recipe! Made it for a friend’s birthday and she was absolutely delighted with it! I did get a taste and it was quite delicious…..this recipe is definitely a keeper for this home baker! I wish I could post a picture for you so you could see how it turned out!
Thanks again – all of your recipes are wonderful and I love your videos too!
With gratitude,
Patty
This cake was so good. I did substitute the shortening with butter and came out fabulous! Thank you for this recipe! My mom won’t eat any cakes unless it’s your recipes lol. She always asks “did Monique make this?” . Can you please come up with a white velvet cake as well?
Now Monique, would we really use 4-5 cups of powdered Sugar or Is that a typo Shuga Lol?
How many cups would you suggest Mimi? I am going to make the cake tomorrow.
that should be right…atleast 4 cups to sweeten that much of cream cheese plus the other ingredients
I baked this cake Sunday evening. My mouth watered the whole time preparing it. While it was baking I ran downstairs to grab the cheesecake for the frosting, slipped on the stairs and caused a fracture. Crawled up the stairs to call my son to come get my cake out of the oven. It over baked by 10 minutes but was still good.
I was worried about my cake, lol. Priorities. ❤️
Just made this for my mom’s birthday. we LOVE it! Thank you!!!
Holy moly! This recipe is so yummy! That frosting is to die for! And the cake is the perfect consistency!!! Every recipe I’ve tried from your site has been amazing!!!! It is one of my go to sites!!!
Icing was on point but the cake was “different”. The lemon flavor is there but it extremely different than box cakes. Maybe it will grow on me. My son enjoyed it. He said it was too lemony but he still had a nice size .♀️
Loved making this cake today …
It was an easy recipe to follow and I added extreme lemon zest in the cake and frosting.
Very excited to try this cake for my birthday. What does the vinegar do? Your recipes are so good. Thank you for sharing.
Thank you for your talent
Can I you homemade cake flour also what is butter flavour shorting ? Or you mean butter!!
I know veggie shorting
Can this lemon cake be made gluten free? Thanks.
Can we use curd instead of eggs, since I’m a vegetarian
Do you wrap the cakes with plastic wrap while they’re still in the pans?
No do not wrap the plastic around the hot pans or when it cools down. It will cause the warmth from the cake to have a lot of moisture and pull the top layer crumb off.
without the pan
When I use this type of technique I actually wrap it while in the pan personally. I use foil on top though instead of saran wrap so the cake can “sweat”. Then I flip it out after awhile. It always gives me a really moist cake. But some prefer to wrap outside the pan.
Thanks for the tip Brittany!! I am so excited to make this cake! Divas Can Cook has the best cakes! Been following her for years!
I waited until they were slightly warm, flipped onto plastic wrap, wrapped up and let continue to cool on cooling rack. I then placed in refrigerator overnight and frosted the next day. They were moist and not soggy.
Nobody wants a dry cake but take care of the wildly popular ‘technique’ and you must also KNOW your ingredients. Most ‘oil’ cakes do not have a great rising capacity due the weight of oils in the cups called for. You don’t want to ‘compress it’ more with built up condensation and plastic. Not all cake structures and textures can handle that. You want retention where you can get it in ‘oil cakes’. It is also for this reason I decrease (in most recipes) the oil it is called for. I am a ‘seasoned home baker’ so I tell you, to experiment and find what works. So, for this reason…
‘Sweating cakes’ (‘hot-wrapping’) should be omitted when it comes to ‘oil-based’ recipes. Let these types cool first then proceed.
They are going to be moist due to the oil so it’s also a waste of time.
You risk compromising the texture outcome by ending up with a dense, gummy finish.
Not the fluffiest, moist texture we all want in our cakes.
I wrap them after removing them from the pan and allowing them to cool slightly on the cooling rack. Or like she said, you will have a soggy cake and not a moist cake.
If I want to bake these as cupcakes, do I bake them at 325° or regular 350°.
Does the the baking tempture depend on t size pan??
I can’t wait to make this for my family, LOVE all your recipes.